Salt-and-Vinegar Chip Crusted Cod Fingers

These salt-and-vinegar chip crusted cod fingers bake up deliciously crunchy on the outside, tender and flakey on the inside. They are super easy to make. 

As I mentioned in yesterday’s easy tartar sauce recipe post yesterday, my family loves fish and chips. Battered and deep-fried, the traditional fish for this quintessential British dish is either cod or haddock. Additionally, salt and malt vinegar are often sprinkled on the fish as it is served.

Since I rarely deep-fry anything at home, this baked version made with a light batter and crushed potato chips and panko is a tasty substitute. And you don’t even have to add the salt and vinegar. It’s there already!

Salt-and-Vinegar Chip Crusted Cod Fingers

You can use your favorite potato chip flavor for this recipe but I recommend using the thicker kettle chips, whichever flavor you choose. This recipe is adapted from one for baked chicken tenders on Recipe Tin Eats.

Ingredients

1 lb or 450g cod loin

Fine sea salt

Freshly ground black pepper

Ground cayenne pepper

For the batter: 

1 egg

2 tablespoons mayonnaise

2 tablespoons flour

1 tablespoon Dijon mustard

For the breading:

1 cup or 100g crushed salt-and-vinegar kettle chips

1 cup or 80g panko-style bread crumbs

Olive oil for drizzling

To serve:

Tartar sauce and/or ketchup (Get the recipe for my favorite easy tartar sauce here.) 

Parsley to garnish - optional

Method

Preheat your oven to 400°F or 200°C and prepare a large baking pan by lining it with baking parchment or a silicone liner. 

Dry the cod loin with paper towels and cut it into 8-10 pieces. 

Lightly salt (keeping in mind that the potato chips will also add some saltiness) and pepper the cod. 

Combine the panko with the crushed potato chips in a large bowl. 

In another bowl, whisk together the egg, mayonnaise, flour and mustard until you have a smooth batter. 

Carefully add the cod into the batter one or two pieces at a time and turn to coat.

Use a pair of tongs to gently transfer the cod to the panko/chip bowl. 

Cover the top and sides with the breading and press so that it adheres. 

Transfer the cod to the prepared baking pan. Continue this process until all the fish is battered and breaded. 

Drizzle the cod with a little olive oil.

Bake for 15- 17 minutes in your preheated oven, or until the outsides are crispy golden and the insides are lovely and flakey. Turn the pan around halfway through to make sure the fish browns evenly. If you are a thermometer using person, you are looking for an internal cooked temperature of 145°F or 63°C. 

Serve immediately with tartar sauce and/or ketchup to dip. Parsley to garnish – optional.

Enjoy! 

Happy Sunday FunDay! We are sharing recipes, both sweet and savory, that are made with chips to celebrate National Potato Chip Day, which happens to be today. Check them out below! Many thanks to our host, Rebekah of Making Miracles. 

• Butterfinger Potato Chip Cookies by Palatable Pastime
• Cheesy Potato Chips Skillet Pie by Sneha's Recipe
• Doritos Taco Salad by Making Miracles
• Kachri Bateta by Mayuri’s Jikoni
• Parmesan-Garlic Pita Chips by Amy's Cooking Adventures
• Parmesan Potato Chips by Karen's Kitchen Stories
• Potato Chip-Crusted Abalone by Culinary Adventures with Camilla
• Potato Chip Crusted Cod by A Day in the Life on the Farm
• Salt-and-Vinegar Chip Crusted Cod Fingers by Food Lust People Love

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

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